A mix of Indian and Mexican-styling and ingredients

A blend of Indian and Mexican Food.
I was looking for something with a hint of curry but with more of a Mexican preparation.
Let me introduce the meal and you may understand.

hors d’oeuvres
crispy pork belly tacos (little circles with a dark by shiny meat)
crab and ginger samosas (little star like apps)
mini chorizo buffalo burgers (bread with meatball on top and my hand)
seven-spice mushrooms (on the tray like little mushroom cups)

Smoked tomato gazpacho (plate with the tomato and what looks like sorbet in the middle)
Steamed lentil cakes (bread item on plate with circle leaves)
Belize shrimp w Hoja Santa oil (3 shrimp dish)
Duck breast w pistachio mole and chayote squash (only real meat dish with the brown and green sauce)
Goat biryani(raisin saffron rice with goat) (nice presentation in the box)

Sweet apple stuffed neufchatel
(cheese sopapilla w avocado pine nut gelato

First we had appetizers accompanied by a Rose champagne. It was a little buzz to start the evening. We had two and our acquaintances were not afraid to offer us more. I even met up with a friend from culinary school. That was fun and interesting.

So we got the “Special” seats. Here is why–we are students. We sat in a den like area with full view of the kitchen. Most people would balk at the seats in no mans land but we were able to enjoy our meal largely uninterrupted< except for the wines Sommelier. Also the other people may be considered deeper pocketed.

We did however sit with a nice older couple who seem to enjoy the dinners so much that they drive from PA each time. That is dedication. I hope that when I am their ages I can still have a zest for life.

Try a James Beard Foundation Dinner–there is much variety in cuisines. You have to be vigilant in keeping up with the schedule and book early.


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